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This fancy cod with potatoes smothered in rosemary cream turns basic ingredients into a wow-worthy meal you can easily whip up at home. The perfectly cooked fish sits on top of crispy roasted spuds, all wrapped in a rich herb cream that'll make your home smell amazing.
I cooked this up for my anniversary when we couldn't go out, and now it's our favorite impressive meal whenever we want to turn an ordinary Tuesday into something special.
Ingredients
- Cod fillets: they're the main attraction with their soft flaky bits and mild taste that soaks up all that cream sauce goodness
- Yukon gold potatoes: they've got a naturally buttery flavor and stay firm when roasted and bathed in sauce
- Fresh rosemary: brings a woodsy aroma that works magic with both the fish and cream
- Heavy cream: forms the decadent foundation of the sauce, turning silky smooth as it cooks down
- Capers: tiny salty bursts that cut right through the richness of the cream
- Lemon juice and zest: their tang balances out the creamy sauce while lifting all the flavors
- Dijon mustard: adds a gentle zip and helps blend the sauce to just the right thickness
Step-by-Step Instructions
- Prepare the potatoes:
- Slice Yukon golds into even 1-inch chunks for consistent cooking. Mix them well with olive oil, salt and pepper then roast in a hot oven until they're golden outside but soft inside. You need that 450°F heat to get the texture just right.
- Create the cream sauce:
- Cook the shallots in your butter-oil mix until they turn see-through and slightly brown, about 5 minutes of slow cooking. Toss in garlic for just a moment so it doesn't burn. When you mix the cream with stock, drop in whole rosemary sprigs so you can fish them out later. Let the sauce bubble gently until it sticks to the back of your spoon.
- Nestle and bake the fish:
- Season your cod well before tucking it among the partly roasted potatoes. Pour your thickened cream sauce over everything, making sure the fish is mostly covered to keep it juicy. The fish cooks quickly, needing just 10-15 minutes until it breaks apart easily but stays moist inside.
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The rosemary really makes this dish stand out. I grow it in my kitchen window year-round just for meals like this, where its forest-like smell fills the cream with a depth that you just can't get from the dried stuff. The first time I made this for my husband's mom, she swore I'd been hiding my cooking skills all along.
Serving Suggestions
This meal looks stunning served straight from the baking dish, so everyone can see the golden fish sitting on those creamy potatoes. To round things out, add a simple arugula salad with lemon dressing. The peppery greens balance out the rich sauce perfectly. Pour a cold glass of light Chardonnay or Pinot Grigio to match the subtle fish flavors without taking over.
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Ingredient Substitutions
I love cod for how it flakes, but any firm white fish works great here like halibut, haddock, or sea bass. Just watch your cooking time based on how thick your fish is. You can swap in red potatoes if you're out of Yukons, though they won't be quite as creamy. Want a lighter version? Use half cream and half stock plus a spoon of cornstarch mix to keep it thick. If you only have dried rosemary around, that's fine too, just use 1 teaspoon and add it earlier so it has time to soften up.
Make-Ahead Options
You can fix the cream sauce up to two days early and keep it in the fridge. Just warm it gently before pouring it over your potatoes and fish. The potatoes can be roasted 30 minutes ahead and left out at room temp before finishing the dish. If you want to prep everything ahead, do all the steps except adding the fish, then refrigerate. When you're ready, let it warm up a bit, add your fish, and cook about 5 minutes longer than the recipe says.
Frequently Asked Questions
- → Can I swap cod for another fish?
Haddock or halibut are great options that offer similar taste and texture to cod in this dish.
- → What type of potatoes should I use?
Yukon gold is perfect for this—they're creamy and hold their shape nicely while roasting.
- → Is dried rosemary okay instead of fresh?
Absolutely, but since dried rosemary is stronger, use only a third of the amount and add it while cooking the sauce.
- → How can I tell when the cod is ready?
If the fillet flakes easily with a fork and looks opaque, it’s perfectly cooked. This usually takes 10-15 minutes.
- → Can I prep the cream sauce in advance?
Yes! Make it ahead, store it chilled for up to two days, and warm gently when ready to use.